Prep 25 mins
Cook 35 mins
Very Australian small cakes. A Lamington Drive is the quintessential fund raiser for schools and clubs. Lamingtons store well for up to 3 days. This version is not overly sweet so if you have a really sweet tooth you could add 1/2 cup icing sugar to the chocolate coating.
- 8 eggs
- 250 g caster sugar
- 250 g flour, sifted twice
- 30 g butter, unsalted, melted
- 1 teaspoon vanilla bean paste
- 400 g shredded coconut
- 600 g dark chocolate, chopped
- 300 ml cream
- Preheat oven to 190°C Line 2 20cm square baking tins.
- Whisk eggs and sugar in a double boiler making sure the water does not touch the bowl. Beat for 5-10 mins or until warm, pale and frothy.
- Transfer to an electric mixter adding vanilla paste and whisk on high speed for 8-10 mins or until mixture has tripled in volume.
- Divide flour into 3 and gently fold each portion through the egg mix. After the second batch of flour add the melted butter then add the final batch of flour.
- Divide between the 2 baking ins and bake for 20 minutes Remove from oven and leave to cool in tins for 10 mins before turning out onto cool rack.
- For the chocolate coating combine the chocolate and cream in a double boiler and gently melt the chocolate, stirring to combine. Remove from heat.
- Cut each sponge into 16 squares. Scatter coconut over a tray.
- Using a fork dip the sponge into the warm chocolate, shake of excess and then roll in coconut. Place on cake rack and finish dipping remaining cakes.
- If chocolate starts to thicken too much place on stove again and reheat slightly.
- Let the Lamingtons sit for 1 hour to allow chocolate to set.
- Alternative: Slice the whole cake in half horizontally, spread with a berry jam, sandwich back together, cut into squares then coat in chocolate and coconut.
Yum, yum, yum. What a treasure this treat is. My dh and neighbors & I loved it. I should mention that I only made 1/2 the recipe, it worked great, I found that It was easy to make and well worth the extra time and effort. I used a springform pan and made it in a cake form. I sliced the cake in half and added homemade strawberry jam to the middle, and topped it with extra bittersweet chocolate and lots of coconut. The sponge like cake was fragile, tender, moist and delicious. The jam added an extra depth, making the combo of bittersweet chocolate and coconut shine. This is a new family favorite. I can't wait for the next occasion where I will be a star with your wonderful recipe. Thank you so much for sharing. Into my keeper box this goes. I am so enjoying your recipes, you are an awesome Pac baby and swap partner. :)